Creamy polenta is a classic, but polenta fries are a fun reinterpretation that are an easy finger-food. Served with a vegan lemon basil mayonnaise and a green olive tapenade cream, these fries are perfect for an aperitivo snack, summer grazing, picnic, or appetizer.
Grease a pan or container with olive oil, being sure to thoroughly coat all sides so the polenta won't stick.
Boil water in a pot and add salt, oregano, pepper, garlic, and vegan butter. Add polenta and stir continuously until all the water has been absorbed and the mixture is stiff (about 5-10 minutes)
Transfer the cooked polenta to the greased container and smooth the top so the mixture is evenly spread out. Allow the polenta to come to room temperature before putting the container in the fridge to set, about 2-3 hours.
For the olive tapenade, add olives, capers, oregano, chili, salt, pepper, and lemon juice to a food processer and blend until finely chopped. Mix the tapenade with vegan mayo and chill.
For the lemon basil mayo, grate the zest of one lemon into a bowl. Finely chop the basil and add to the bowl of zest along with salt, mayo, and a drizzle of olive oil. Mix well and chill.
Once the polenta has set, slice into thick bite sized pieces. Heat olive oil in a pan over medium high heat and pan fry the polenta slices until toasted on all sides. Serve with the tapenade cream and lemon basil mayo for dipping.
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